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9,414 Garden Web Discussions | Harvest & Canning
Baking powder in canning
Posted by lucylarou
6 Comments
digdirt2Updated She used baking powder, not baking soda. But you are right that neither one has any role/use in canning food. Dave
How would I carmelise figs for jam?
Posted by NilaJones(7b)
10 Comments
NilaJones(7b)Updated >"I did the baked ones first." So, are you saying that you roasted them in the oven first and then put them in the skillet? Or, did you start with a fresh batch in the skillet? I did some of each :). And my freezer is...
Chicken stock/soup different recipes/processing times?
Posted by 2ajsmama
17 Comments
2ajsmamaUpdated I was confused to see that NCHFP "stock" had any meat in it, I was trying to see if my "soup" or (with veggies strained out) "stock" fit with any of these processing times, I wasn't trying to make the...
Forgot to adjust time for high altitude in canning
Posted by AvalonSunrise
20 Comments
morz8(Washington Coast Z8b)Updated I find notes really helpful, I keep note cards in my canner when its stored. Yield (ie how many pounds of tuna gave me x number of jars), how many jars of something we used a previous year, all kinds of things I think I will remem...
TSM tomato strainer
Posted by AdamWV
8 Comments
myfamilysfarmUpdated I would love to have that 'slave labor' again to help. My grandkids don't live with us, so we get help when we do. After about 15 years using the fruit/vegetable juicer/strainer on the Kitchenaid, we had to replace the body. It ha...
Can I safely can kiwi jam?
Posted by NilaJones(7b)
20 Comments
NilaJones(7b)Updated Seysonn, I sometimes find your comments helpful, but more often you seem to be interacting with others on the forum in a way that reads as abrasive and confrontational. That doesn't work very well with the culture of this forum, w...
pomona's universal pectin
Posted by drew51 SE MI Z5b/6a(5b/6a)
21 Comments
myfamilysfarmUpdated I haven't found low-sugar liquid, but haven't found it to be 'iffy' as long as it's not expired. It's expiration date is right on, 1 month over, forget it. My low-sugar pectin (Dutch Jell Lite) isn't a 2 part pectin, and the measu...
Crypto and Apples
Posted by sosusie
9 Comments
readinglady(z8 OR)Updated Some public health documents do continue to recommend dilute solutions of soap or bleach for sanitizing of fruits and vegetables, so there does appear to be disagreement on that issue. I was surprised in reading a WHO study (World...
Carol's Hot n Sweet Confetti Jelly question
Posted by Kathy Fanning
5 Comments
readinglady(z8 OR)Updated I remember Annie talking about making Habanero Gold for a canning class and of all times for the pectin to fail. The jam didn't even set up. I agree. People think because it's a commercial product it's 100% reliable and it's not. ...
Extra headspace in last pickle jar
Posted by jrypka
2 Comments
digdirt2Updated I'd agree that even though it is already 2 months old it is probably safe to eat - assuming you used a safe pickling recipe with sufficient vinegar in it to begin with. Some sources recommended max fridge storage of no more than 6...
Rose hip jam or jelly?
Posted by NilaJones(7b)
33 Comments
readinglady(z8 OR)Updated That might achieve both ends - greater retention of nutrients and more reliable results. Carol
Golden Gossip Chutney - anyone made it?
Posted by nancyofnc
2 Comments
nancyofncUpdated The post disappeared but here I am a year later with the results. I used apple cider vinegar instead of malt vinegar to be gluten free, used 2 orange habanero instead of the "2 small red peppers" because I thought it nee...
Yield- Linda Lou's Apple Pie Jam
Posted by grlsixx
15 Comments
myfamilysfarmUpdated Splenda doesn't help 'keep' it either. Preserves with Splenda will also loose their color easier and quicker than sugared preserves. I find within 2 months the color has faded and continues to fade with time.
Liquid smoke in chili sauce?
Posted by cannond
16 Comments
malna(NJ 5/6)Updated Initially, it was about 1/8 teaspoon per pint. Or whatever 12 drops in a 3 pint batch works out to. I'll probably go about 1 teaspoon total for 3 pints next time. It wasn't nearly smoky enough. Nice thing about doing small batches...
white mold on sauerkraut?
Posted by lana_lang
4 Comments
readinglady(z8 OR)Updated The brine forms naturally from the cabbage juices and salt (2.25-2.5% salt by weight). Carol
Fix for un-jelled jam
Posted by missrumphius(5b)
10 Comments
missrumphius(5b)Updated Well I finally found time to try fixing my jam. And it worked. I did some (for me) complicated math to figure out how much green apple jelly would be equivalent to the 2T of pectin per quart of jelly in the Ball Blue Book fix. I t...
Approved Hot Pepper Relish
Posted by judydel
4 Comments
digdirt2Updated NCHFP provides 3 approved recipes. Hot Pepper Relish Pickled pepper and Onion Relish that you can make with hot peppers if you just keep the measurements th same. Sweet Pepper Relish that can also be made with hot peppers or a com...
Basil plant that got hit badly by frost
Posted by miskinladi(Eastern Ont)
7 Comments
sleevendog (5a NY)(5a NY)Updated Yeah, that seems pretty far gone. If it had a few solid fresh green leaves i would remove the damaged ones and bring it inside in a sunny, full all-day-sun, southern window. I've had basil plants last through the holidays in the N...
Sunchokes
Posted by arwen2
17 Comments
seysonn(8a WA/HZ 1)Updated They look a lot like what I have out by the barn. ^^^^^^^^^^^^^^^^^^^^^^^ It is EASY to find out: Just pull one out and check,
Not sure about this jar of produce - advise
Posted by dirtguy50 SW MO z6a(6a)
17 Comments
dirtguy50 SW MO z6a(6a)Updated floral, that sounds like a great option. Thanks.
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